Gutting through the gills
This technique is far trickier than gutting through the stomach, but is great for recipes where it is important
to keep the ﬁsh as intact as possible, such as for Whole Poached Salmon . It is also the ideal way to gut any round ﬁsh that you plan to cut it into steaks.
A rainbow trout is shown here.
1. Cut the gills with scissors at the base of the head, and pull them out. Take care as these can be sharp.
2 Using an index ﬁnger, hook the entrails through the hole left by the gills and pull to release them from the body cavity.
3 Snip the vent end, and pull out the remaining guts. Run a ﬁnger inside the ﬁsh to loosen the bloodline, then rinse the cavity well to remove it.